Shanklish (شنكليش) — Lebanese Aged Cheese Salad with Tomato and Onion
Shanklish is a beloved Lebanese mezze built around aged, tangy cheese balls crumbled into a bright salad of tomato, onion, and herbs. It’s traditionally enjoyed in the Levant with olive oil and warm bread, especially in summer gatherings.
Printable Recipe Card
Servings: 4 · Total: 15 min · Difficulty: easy
Ingredients (quick list)
- 200 g shanklish cheese (aged shanklish balls or crumbles)
- 300 g tomatoes (firm, ripe; diced into 1 cm pieces)
- 120 g red onion (finely diced)
- 120 g green bell pepper (diced (optional but common))
- 20 g fresh parsley (finely chopped)
- 5 g fresh mint (finely chopped)
- 45 ml extra-virgin olive oil (about 3 tbsp)
- 15 ml lemon juice (about 1 tbsp, freshly squeezed)
- 2 tsp ground sumac (for tangy, fruity lift)
- 1 tsp Aleppo pepper (or mild chili flakes)
- 0.5 tsp ground cumin (optional, adds warmth)
- 0.25 tsp fine sea salt (adjust only after tasting the cheese)
Steps (summary)
- Prepare a wide mixing bowl and add the diced tomatoes, red onion, and green bell pepper. Toss them together for 10 seconds so t…
- Crumble the shanklish cheese directly over the vegetables into bite-size, irregular pieces. Keep some larger crumbles for textu…
- Add the chopped parsley and mint, then sprinkle in the sumac, Aleppo pepper, and cumin. Mix gently with a spoon so the herbs an…
- Drizzle in the olive oil and lemon juice, then fold everything together until glossy and evenly dressed. Taste and add the meas…
- Let the salad rest for 5 minutes at room temperature so the onion softens slightly and the flavors marry. Serve immediately as…
Cultural Background
Shanklish is a hallmark of Lebanese and Syrian mezze culture, often served in village homes and coastal cafés alike. Its aged cheese reflects traditional preservation methods, while the tomato-onion salad showcases the region’s love of simple, seasonal produce.
Equipment
💡 Tips
- If your shanklish is very dry, crumble it first and let it sit in the olive oil for 3 minutes before mixing; it will soften without losing its aged character.
- Use firm tomatoes and cut them evenly to prevent excess juice from turning the salad watery; if needed, drain diced tomatoes in a sieve for 2 minutes.
- For a more traditional punch, increase sumac to 3 tsp and keep the lemon juice at 15 ml so the tang stays balanced rather than sharply sour.
⚠️ Common Mistakes
❌ Salting the salad before tasting the cheese.
✅ Fix: Taste the shanklish first, then add only 0.25 tsp salt if needed; you can also add more tomato to dilute excess saltiness.
❌ Using very soft, watery tomatoes that flood the bowl.
✅ Fix: Choose firm tomatoes and briefly drain the diced pieces; add the dressing after draining so it stays emulsified and glossy.
❌ Overmixing until the cheese disappears into the vegetables.
✅ Fix: Fold gently and keep some larger crumbles; the signature experience is distinct bites of aged cheese with fresh salad.
🧊 How to Store
Store leftovers in an airtight container in the refrigerator for up to 24 hours. For best texture, drain any accumulated tomato juice, then refresh with 10 ml olive oil and 1 tsp lemon juice before serving; do not heat.
📅 Make Ahead
Dice the vegetables and chop herbs up to 6 hours ahead, then refrigerate separately. Crumble the shanklish and keep it covered; mix and dress the salad only 5–10 minutes before serving for best texture.
🍽️ Pairs Well With
- Warm pita bread
- olives
- sliced cucumbers
- labneh
- hummus
- pickled turnips
Regional Variations
- Northern Lebanon style: extra sumac and more onion, often served with plenty of olive oil for dipping bread.
- Coastal mezze style: add 60 g diced cucumber for extra crunch and a cooler finish.
- Spicier house style: increase Aleppo pepper to 2 tsp and add 1 minced garlic clove (about 3 g) for a sharper bite.
Ingredients
- 200 gshanklish cheese (aged shanklish balls or crumbles)
- 300 gtomatoes (firm, ripe; diced into 1 cm pieces)
- 120 gred onion (finely diced)
- 120 ggreen bell pepper (diced (optional but common))
- 20 gfresh parsley (finely chopped)
- 5 gfresh mint (finely chopped)
- 45 mlextra-virgin olive oil (about 3 tbsp)
- 15 mllemon juice (about 1 tbsp, freshly squeezed)
- 2 tspground sumac (for tangy, fruity lift)
- 1 tspAleppo pepper (or mild chili flakes)
- 0.5 tspground cumin (optional, adds warmth)
- 0.25 tspfine sea salt (adjust only after tasting the cheese)
🔄 Substitutions
- shanklish cheese→ aged feta (preferably sheep’s milk), crumbled
- Aleppo pepper→ mild chili flakes
- fresh mint→ dried mint
Instructions
- 1
Prepare a wide mixing bowl and add the diced tomatoes, red onion, and green bell pepper. Toss them together for 10 seconds so the onion disperses evenly and doesn’t clump in one spot.
- 2
Crumble the shanklish cheese directly over the vegetables into bite-size, irregular pieces. Keep some larger crumbles for texture, because shanklish should feel rustic rather than creamy or fully blended.
- 3
Add the chopped parsley and mint, then sprinkle in the sumac, Aleppo pepper, and cumin. Mix gently with a spoon so the herbs and spices coat the cheese and vegetables without crushing the tomatoes.
- 4
Drizzle in the olive oil and lemon juice, then fold everything together until glossy and evenly dressed. Taste and add the measured salt only if needed, since shanklish can be naturally quite salty and intense.
- 5
Let the salad rest for 5 minutes at room temperature so the onion softens slightly and the flavors marry. Serve immediately as a mezze plate, keeping it piled high so the cheese stays prominent in every bite.
🪪 Recipe Passport
Cultural Background
Shanklish is a hallmark of Lebanese and Syrian mezze culture, often served in village homes and coastal cafés alike. Its aged cheese reflects traditional preservation methods, while the tomato-onion salad showcases the region’s love of simple, seasonal produce.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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